Venison with liquorice sauce
Rådjursfilé med lakritssås
The combination of flavours in this dish is stunning and it makes a wonderful treat for a special occasion. Liquorice, especially salt liquorice, is very popular in Sweden and although it is usually associated with sweet dishes it actually goes really well with venison.
Photo: Emilie Sahl
This is a dish I cooked when I did a demonstration of how to cook Swedish food at London’s Borough Market for SwedishFood.com.
Photo: Emelie Sahl
The audience at Borough Market loved it and gobbled up all the venison in no time at all. Do try it: the combination of flavours is exciting and different. Anna Bonde-Mosesson
• Venison fillet is sometimes called a venison cannon.
• If you can’t find any liquorice syrup you can make your own easily by melting 25 g (1 oz) of pure liquorice (such as Pontefract Cakes) with a tablespoon of water.
Photo: Emelie Sahl
• It is important that the meat is not overcooked. If you like well-done meat choose another recipe!
|250 g||(9 oz)||fillet of venison|
|1||small bunch of thyme|
|1 tbsp||virgin olive oil|
|salt and freshly ground black pepper|
|1-2 tbsp||red wine|
|1-2 tbsp||liquorice syrup (see tips)|
|1 tbsp||red currant jelly or rowan jelly|
|½-1 tbsp||apple cider vinegar, optional|
1. Put the venison, thyme, oil, salt and pepper in a plastic bag and mix the ingredients carefully. Leave to marinate for 30 minutes.
2. Heat a frying pan until really hot then add the venison, turning regularly until browned but still raw in the centre (5-8 minutes).
3. Wrap the venison in foil and wait 20 minutes before carving. After carving, cover the meat with foil and keep warm.
4. Return the juices from the meat to the pan and add a tablespoon of red wine and a tablespoon of liquorice syrup. Heat through and stir until thoroughly mixed.
5. Add the red currant jelly and butter and stir until the sauce thickens a little.
6 Have a taste and add more red wine or more liquorice syrup if desired. If it is too sweet add half a teaspoon of apple cider vinegar.
7. Pour the sauce over the carved meat and serve.
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